Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1887-04-21
Some German Recipes.

put them in saucepan with one quart
Of water, the grated rind of q lemon, a
little sugar, cinnamon, q few blanched
almonds pounded fine, and a wineglass
full of claret; boil till the apples are
quite soft, then thicken the mixture
with little potato or rice flower. Boil
the apple parings also in little water,
strain through a sieve into the soup,
mix well together, sprinkle a little
sugar and cinnamon over it, and serve
very hot, with husks or strips OF thin
toast.
BEER SOUP.-POur two bottles of
beer into a saucepan, and as soon as 1t
commences to boil, skim off o little of
the froth, then add some brown sugar
to taste, and the rind of a lemon and a
little cinnamon. Make a few slices of
toast, cut them into strips, and put
them into the bottom of the soup tu-
reen; pour the soup over them.
Mock CHOCOLATE SoUP.-Brown
four tablespoonfuls of flour In the oven,
add to it a tablespoonful of sugar, q lit
tie cinnamon and Glove or two; put in
saucepan with pint of boiling milk,
then Stir the mixture until it boils up
again, taking care that it does not be-
COIue Iuupyi 5cINc very hOL WIN SIIlpS
Oftoast. If liked, the whites of two
eggs may be beaten to a thick froth,
and dropped from teaspoon into the
boiling soup minute or two before
serving.
FISH SoUP.-Clean and wash three
pounds of any white fish, free it from
pones, and cut it into small pieces, lay
it in O saucepan with some slices of
onion, little celery, cut-up carrot,
a few breadcrumbs, salt and pepper, two
cloves, and, If liked, little nutmeg,
and quarter pound of butter. Let it
steam until it looks of darkish yellow
color, then fill up the saucepan with
water, and boil gently for two hours,
strain through colander, add small
lump of butter, let it boil up once more
stirring it well, and serve with fried
bread.
STUFFED POTATOES.-Choose some
large potatoes, peel them, cut small
piece off the top of each, and scoop
them out carefully with a knife and
fill them with sausage meat; replace
the top pieces. Grease a baking pan
with butter, and lay the potatoes side
by side in it, with little lump of but
ter between each; bake them in hot
oven.
POTATOES AND EGG.-Put lump of
butter into frying pan, when it boils,
brown in finely chopped small onion.
Gut some cold boiled potatoes into
slices, put them in the pan, pour over
them the we'll beaten yolks of two eggs,
seasoned with pepper and salt; fry o
nice golden brown on both sides.
POTATO CAKE.-Separate the yolks
and whites of nine eggs, beat the yOlks
well, then add to them gradually ID.
Of castor sugar, OF. sweet and 2 OF.
bitter almonds, previously blanched
and pounded, u ID. of grated raw po-
tatoes, the grated rinds of lemon, and
the juice of half a lemon, and little
powdered cinnamon. Whisk the
whites of the nine eggs to a stiff froth,
and add them to the mixture, beating
we'll all the time. Butter a mould. fill
it three parts full with the mixture, put
it at once into hot oven, and bake for
Onefhour.
CHOCOLATE CAKES WITH ALMONDS
Crate lib. of chocolate and mix with 1t
1lb. of pounded almonds, 2 OF. castor
sugar, or. of powdered cinnamon;
beat the whites of six eggs to a stiff
froth, and add them to the mixture,
then drop in little heaps from q tea
spoon on a buttered tin, and bake in q
moderate oven. 81
CHOCOLATE CAKES. Crate oz. of
chocolate, mix with it or. of finely
sieved -four, IL OF. castor sugar; whisk
the whites of five eggs to a stiff froth,
and beat it we'll with the chocolate,
-four and sugar; drop as in above re-
cipe. .t .t4tE.tr,i.L
CHOCOLATE SOUBFLE.--Put 10 or. of
groats into pint of milk, pour it into
q saucepan, and stir it we'll until it
boils, then mix with it / OF. of cinna-
mon, OF. grated chocolate, and OF.
of butter; stir the mixture we'll, and let
it boil up once more, set it aside to
cool, then add to it gradually the we'll
beaten yolks and the we'll whisked
whites of five eggs, put it into mould
or cake tin, aud then bake i'm o moder-
ate oven. Pa ,......L. ~
CHAuDEAu PUDDINa. = Beat the
yolks of twelve eggs with } Id. of castor
sugar for fifteen minutes, or until they
froth, add to them the grated rind and
juice of small lemon, and lb. fine
-four, mix we'll together, -whlsk the
whites of six eggs to a stiff .froth, and
add it gradually to the mixture, beat
ing we'll all the time, pour it into but
tered mould, and boil for one hour and
half. Serve with wine sauce.
RED CURRENT CREAM.--Squeeze 2 lb.
of red currents through cloth or hair
sieve. mix with it / Id. of sugar, and
the rind Of lemon rubbed ON the
sugar; beat up twelve eggs, add them
to the current juice, pour the mixture
into a saucepan, and boil over slow
fire, stirring all the time; put it into a
mould or glass dish, and serve cold. A
glass of wine added to the mixture be-
fore boiling, isa great improvement.
VANILLA SAUCE.--Stir smoothly a
tablespoonful of flour into half pint
of cold milk, sweeten it to taste; add a
piece of cinnamon, small stick of va
nilla, and the we'll beaten yolks of two
eggs; pour the custard into q saucepan,
and stir it we'll over moderate fire un-
til 1t thickens.
The New Jersey Senator all Right.
The Philadelphia Record says:
Senator Blodgett of New Jersey, de-
sires the Record to correct the errone-
GUS impression that he must be count
ed among the opponents of tariff re-
form. He agrees with the great mass